Pé de Serra
Pé de Serra is a tropical, sour and fruity cocktail made with Cachaça, with moderate flavor complexity.
Ingredients
- 50 ml cachaça
- 30 ml passion fruit pulp
- 15 ml lime juice
- Guaraná soda (to top)
- Ice
- Mint
Method
- In a tall glass, add the passion fruit pulp, lime juice, and cachaça.
- Fill with ice and stir to incorporate the pulp.
- Top with well-chilled guaraná soda and stir just once so you don't kill the bubbles.
- Slap the mint in your palm and set it on top.
FAQ
What is in a Pé de Serra?
A Pé de Serra is made with 50 ml cachaça, 30 ml passion fruit pulp, 15 ml lime juice, Guaraná soda (to top), Ice and Mint.
Is a Pé de Serra strong?
A Pé de Serra is a session drink: you can have more than one without it weighing you down.
When should you serve a Pé de Serra?
A Pé de Serra fits a barbecue, a party, a hot day, easy prep and a Brazilian table.
What can I use instead of cachaça?
Cachaça is a Brazilian cane spirit. Without it, the drink is no longer the same recipe. An unaged rhum agricole is the closest stand-in; white rum is a last resort and will taste different.
What is the bartender tip for a Pé de Serra?
Guaraná Antarctica, Kuat, or similar already sweetens the highball — no extra syrup. The 30 ml of pulp and 15 ml of lime keep the glass from becoming soda with cachaça. If your guaraná is diet or very dry, add 10 ml of simple syrup. Stir the pulp into the base before the bubbles; after that, just one turn. Slap the mint, don't muddle it in the glass — chlorophyll is bitter. An unaged cachaça holds the tropical notes better than a heavy aged one.